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Showing results for tags 'Whiskey'.
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Looking for a good home for a dependable still. I'm looking to get is sold as quickly as possible. I need to get it off my friend's floor so he can install his own equipment. He's been nice enough to store it for me! I had been saving it in case I got back into the industry, but I've decided to stick with my day job! Still Description: The still is a Series 2 Bain Marie Style Artisan Still from Artisan Still Design. It originally cost $85K new. It was used primarily as a stripping and finishing still to make whiskey, gin, and even small batch vodka. 150 GL double jacketed copper pot with 4 inch drain, pressure gauge, thermometers, etc. Can be run with steam or as a double boiler using 6 heating elements (elements not included). It's set up for either Steam or as a double boiler. I ran it with oil in the jacket as a double boiler and used heating elements to run it. I didn't have a boiler, so I used the electric setup. I do not have controller...these can be built for minimal expense or you can contact Sherman Owens for a control box if you need. If you decide to run it with steam, you wouldn't need a controller. Other Items: 1/2 Copper (Top) and 1/2 SS kettle (bottom). 4 plate copper column with copper bypass, ports for thermometers on each plate. Plates are bubble caps. Stainless steel dephleg with thermometer port. Stainless steel condenser with thermometer port. Stainless steel parrot. SS Jackets, piping, etc. 2 hp Agitator with motor, housing, and mixing shaft. CIP ports for pot and column. Has all seals, valves, thermometers, pressure gauge, pipes, tri-clamp fittings, tri-clamp seals, etc. Just needs to be put together. I'm asking for $25K OBO plus shipping and it would ship out of Prosser, Washington. A Friend is storing it for me at his distillery there. He'd box it up and get it shipped to you, if you decided to buy it. If interested in the still, please IM me. I am looking for a cash buyer and will not lease or use a payment plan. I will entertain lower offers. Thank you!
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Good morning everyone! I have a ton of hard red wheat that was grown for me by a local farmer/friend/neighbor that I will not be able to get through and would like to offer it up to other craft distillers. I don't have the exact variety in my memory (I can certainly get it if that's important to you) but the value of this wheat is that it is lower in protein (i.e. less foaming issues) than standard wheat that is sold on the market. It tested at 10.2% protein when we harvested, can/will test again for verification. This is in comparison to 14% protein which is what farmers target to not be penalized by elevators/mills. The wheat will be brought to the elevator to be cleaned prior to shipping. Pricing would be as follows: $0.18/lb - supersacks FOB Grand Forks, ND $0.22/lb - 50lb bags FOB Grand Forks, ND Wheat will be available to ship early/mid June. I am willing to deliver if within a reasonable distance, otherwise I can/will arrange freight and add that cost to the total. Also should mention for those who it might want/need to know this wheat was grown in Minnesota. For questions or to place an order you can PM here or email at tyler.seim@redpinedistillery.com Thanks!
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Hello all, I'm looking to purchase a 2-3yr old Irish whisky. Initial order QTY will be 800 gallons, we're ok with barrels or totes. Total annual volume is likely 2,500 gallons. Please email quirk@cardinalcopacking.com. Thanks, Adam
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Interested in Double Pot Distilled Kentucky Bourbon?? KY Bourbon available for purchase. Our Bourbon is distilled on pot stills and ran through a thumper with the heads and tails removed, creating a smooth and delectable taste. 50 Barrels avaliable with continued supply. $880/53 gal barrel. Barrels are Char 3 from Kelvin Cooperage. Samples upon request. Contract distilling available, work with our master distiller and together create a mash bill perfect for your spirit of choice. Please message for details
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Looking to understand if there is a minimum time in barrel for spirit classes Light Whiskey or Whiskey distilled Bourbon Mash?
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200l 4 column still. We have grown out of this still. This still is capable of making great whiskeys, bourbons, rums ect. Comes with control panel and agitator! The still was only used a few times before purchasing a larger still, no leaks works great! Asking $13,250 obo. Call or text 609-313-8886
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Still Austin Whiskey Co. in Austin, TX (map)is seeking a group of reliable part time bottlers for approx 16-24 hours per week. These would be 8 hour days, between 2-3 days a week, generally during the work week, but some shifts may occur on weekends occasionally. Involves standing for long periods of time. Lifting generally no more than 15-20 pounds. Products to be bottled vary. Must be available at least two days a week. Pay up to $13/hr, depending on experience. Starting as early as Weds 2/13/19. Reply to harry@stillaustin.com
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Industry Competitive Pricing for Contract Distilling of New Make Craft Bourbon, Rye, Single Malt Whiskeys & Rums. Custom Whiskey Mash Bills & Locally Grown Grains Available. Bourbon Whiskey-Wheated (70 corn, 16 wheat, 14 malted barley) $765/barrel Bourbon Whiskey-High Rye (60 corn, 36 rye, 4 malted barley) $795/barrel Bourbon Whiskey-High Rye (75 corn, 21 rye, 4 malted barley) $795/barrel Rye Whiskey (51 rye, 39 corn, 10 malted barley) $840/barrel Rye Whiskey (95 rye, 5 malted barley) $875/barrel Quantity Discounts Offered. High-Capacity, State-of-the-Art Craft Distillery with Expert Staff. Importing, Batching, Blending & Co-Packaging Services. Low Minimums & Long-Term Barrel Storage Options. Learn More about our Contract Distilling here!
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Hi to all, I was wondering if anyone here ever tried to make an all wheat whiskey. I know they exist and I’ve had a few... but can’t find much info on them. Malted wheat is not the easiest grain to find. So I was wondering if it would do a huge difference in taste to use unmalted. We work with a single farmer and he doesn’t have any malting capacity. Thank you very much! Charles Boileau
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What milling specs would you use for grain-in malt whiskey mashes? Looking for thoughts as they relate to efficiency and ease of processing/pumping. Are there any downsides to milling to/near flour? I recently tried a mash with malt milled to 1.8 and had a lot of problems running the mash through my impeller pump.
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Everything you need to start your own distillery. We have had this system for only 2 years and have outgrown it. Would love to see it land in a good home for a start-up distillery. I will even offer to train and consult on your mash bill if that is of interest. Asking $25,000 (OBO) FOB for the entire system: Included in system: 26 Gallon, 12 plate rectifying Hillbilly Still and 5500 Watt control box 26 Gallon, 12 plate rectifying Mile Hi Still and 5500 Watt control box 50 Gallon, 4 inch stripping Hillbilly Still and 11,000 Watt control box (2) stainless steel charcoal filters (1) stainless steel filter housing/bottling unit (20) 55 gallon poly fermentation drums (8) 300 gallon food grade cubes Extra clamps, gaskets, lab equipment too! Pictures available (continually getting errors attempting to upload on this post) with serious inquiries at ben@lifeofreilley.net -
District Distilling Company (DDC) is seeking a motivated and hard-working individual to assist its Head Distiller in distilling, blending and aging operations in an award-winning craft distillery in one of the most dynamic markets in the United States. Job Responsibilities: · Assist in all aspects of distillery operations including but not limited to production, blending, aging, and bottling of distilled spirits. · Assist with equipment and facility maintenance. · Perform general warehousing such as moving barrels, palletizing cases, etc. · Maintain safe and clean distillery, including compliance with all applicable laws, codes, and standards. · Work with sales team and distributors to execute tastings and other offsite promotional events, as well as onsite private and promotional events. Qualifications: · 1-3 years of distillery, brewery, or winery experience with working knowledge of all aspects of distillery (brewery or winery) operations; candidates with a sufficient combination of work and relevant educational experience will be considered. · Understanding of general principles of fermentation and distillation · Must be able to lift +50lbs repeatedly throughout the workday. · Must be able to work nights and weekends when needed. · Experience in producing, blending, and aging multiple types of distilled spirits preferred. · Technical experience in pipe fitting, welding, process engineering, chemical or mechanical knowledge is preferred. · Background in chemistry and/or food service, is preferred. · Professional degree or certification course in distilling, or related field, is preferred. · Sensory tasting experience preferred. · Integrity and a demonstrated commitment to the highest ethical standards. · Patience, thoughtfulness and empathy required. · Ability to work in a team environment, or on a self-directed basis, as needed. · At least 21 years of age. Salary based upon previous work experience and expertise. Interesting candidates should send a cover letter and resume to: zsheldon@district-distilling.com
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Experienced and result oriented distiller with over seven years experience in spirits production business. I have experience in the production of almost every type of spirit from white spirits (vodka, gin, rum, infused vodka) to aged spirits (whiskey, gin, rum, brandy ) and liqueurs. I have experience using batch and continuous distillation; pot stills , continuous columns and improvised stills. I have a background covering grain, wine, sugarcane etc to glass, running a distilling team, training, distilling software, quality assurance, ISO standards, recipe formulation, fermentation, barreling, blending and supply chain management. Ready to join a distillery looking for a passionate team player. Contact me on : hullec@gmail.com -
I'm looking for some suggestions for exogenous enzymes to use in our grain-in mashing. I've mashed a ton of single malt before, where exogenous enzymes were unnecessary. I may use malt down the line for conversion, but initially am looking to use enzymes until I get a firm grasp on our equipment's heating and cooling quirks/capabilities. I'm leaning towards a certain supplier I won't mention as to not skew people's advice. Lots of suppliers on here, but looking for success stories from producers. Thank you!
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Whiskey/Rum for sale in barrels examples include 2015 95% Rye $2300 per barrel (53 gallons, IN distilled) 2015 70% Rye $2350 per barrel (53 gallons, TN Distilled) 2018 99% Corn $650 per barrel (53 gallons, IN distilled) 2014 Jamaican Column Distilled Rum $1300 (53 gallons, aging in KY in rye barrels since 2017) 2015 Jamaican Put Still Rum $1650 (53gallons, aged 2 years in Jamaica, since 12/17 in KY) Other barrels available- Bourbon, 2006, 2015, 2018 Rye 2012 For full list, e-mail Dave - proofandwood@gmail.com
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*****Edit: Thank you for your interest! I have found a new position.
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I am currently an Assistant Distiller at two distilleries in Portland: a leading craft distillery producing multiple mainstream spirits categories, and a producer of fruit brandies, liqueurs, and grappa. Between these two roles I have developed a broad range of skills applicable to the entire distillation process, including recipe creation and mash production, fermentation and distillation, bottling and tasting room sales, and cleaning, cleaning, and cleaning. I’m looking for a new position with room for growth. Though I’m most experienced with distilling, I also love beer and brewing. My interests are far-reaching, and I’m particularly keen on collaborative projects with other local producers, agriculturally-focused sourcing, and quality-oriented production. I’m willing to do a virtually unlimited amount of hard, tedious labor (see: making grappa), but I’m really seeking learning opportunities. In other words, I’m not interested in a full-time bottling gig if there are no development opportunities to go along with it. I also have a background in accounting and finance, and though I’ve left the corporate world behind I retain a deep-seated enthusiasm for spreadsheets and budget analysis. I’m also pretty well versed on lean manufacturing and management techniques in the industrial setting. I have an open mind about what kind of position would be a good fit. Part-time work would be ok, and so would a position outside the Portland metropolitan area (but within driving distance). If you’re looking for a knowledgeable, enthusiastic, and focused person to lead or support a beer, spirits, or winemaking operation, get in touch. I’d love to hear from you and talk about how I can help.
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I am a seasoned distiller with 4 years under my belt and I am looking for growth at a new venue. I am looking for a Head Distiller position or a higher up position than assistant distilling. I have much experience with larger and smaller scale craft distilling from start to finish of the process, with a focus on whiskies and syrup based alcohols. I have done literally everything in a distillery from grain to bottle. I have helped to develop and grow a now flourishing distillery and am now ready to spread my wings, learn more and take on a new world. I have created and modified recipes for the distillery I worked for as well as for other distilleries under contract. I have made recipes increase their yield by 175% without changing grains or flavor of recipes, as well as managing employees, representing distilleries publically, creating huge online SOP / knowledge databases. I have a considerable amount of pride in making what I put my heart into and making the best spirits. I also have the knowledge to help your distillery with recipes, management, become more efficient and everything in between. I am willing to relocate to the right fit and am very free at the moment. Feel free to contact me at whiskeysmithy@gmail.com, I will happily get you my resume, recommendations (all which should impress) and cover letter. Thank you for your time, I look forward to working with you.
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Hey Guys, We have about 5 totes of extra bourbon we would like to offer for sale. Would be happy to send samples. They are 250 gals at 115 proof. Please email me at joe@questbrandsinc.com. We can only sell to someone with a DSP and that can transfer in bond. Cheers, Joe
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Our white whiskey has been occasionally slightly cloudy after proofing - the first 4 runs did not have this issue. The last two, we've been forced to do a second distillation to get a more clear spirit. We've tried distilled water and DE-mineralized water for proofing, neither have solved our cloudiness problem. We've also done full runs making a cut every 1/2 gallon to ensure we're not getting tails cloudiness in our bottle. Lastly, we've dissembled and cleaned the columns... Even when the 80% distillate is crystal clear, it's cloudy when diluted. I will note it's not SUPER cloudy, in fact we have been arguing what constitutes 'cloudy' but it is definitely not crystal clear like the 'big boys' on the shelves. I just learned about saponification, and our next project is diluting over the course of a few days to see if that helps.... Thoughts?
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Hi all, Fairly green distiller here with an hypothetical that I thought of while trying to wrap my head around some of the TTBs regulations regarding formula requirements. Say I develop a mash bill of 80% corn, 10% malted barley, and 10% rye. Say I distill in twice (not that important) and the proof at distillation is 150. What would I designate the distillate? Would I designate it as the general class 'whiskey'? Or would I designate it as corn whiskey since it fits the S.O.I.? Now follow close. Say I wanted to use that distillate both for a white corn whiskey as well as a bourbon. Could I use a singular batch for both? What then would I call the distillate? Would I need formula approval since I would have to designate it as one spirit (whiskey or corn whiskey) then change it's class/type to another (bourbon) even though bourbon does not require a formula approval normally? Now focusing on a singular barrel of that sweet, sweet bourbon. Say I partially-harvest an amount in 1 year for a small bottling. Would the aging clock stop even though the whiskey leftover never left the barrel? Or could I age it longer than 2 years and get the Straight Bourbon designation? If I am able to, how does that affect formula requirements? All three of those products normally don't require a formula and I'm in no way using weird techniques in production. Would I still need a formula approval for at least 2?
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Need additional production capacity for your spirits brand? Planning to launch a new brand and want to lay down whiskey to age now? Looking to purchase high quality bulk whiskey from a more unique supplier or to have your custom mash bill recipe made for you? Southern Distilling Company offers custom contract distilling in our state-of-the-art, grain-to-glass craft distillery. Unlike the competition, we give you the opportunity to create a truly unique product in a collaborative production environment, at a competitive price point, with custom mash bill orders in quantities as low as 50 barrels. $925/barrel for traditional bourbon mash bill, $975/barrel for traditional rye whiskey mash bill. Custom orders receive custom pricing, volume discounts start at 50 barrels. In addition to bulk spirits production, we offer a full suite of additional services, including long term barrel storage, co-packaging, product development and more. Get in Touch to Get Distilling and have Your Product Made Your Way. Southern Distilling Company - Makers of Southern Star Bourbon Whiskeys.mp4 Southern Distilling Company Contract Distilling.pdf
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Jump in head first - Operating, 4 year old New Jersey craft distillery for sale, asking $450,000. * We're on a month-to-month lease - you can extend that and continue operating or move our operation wherever you want to take it. * We make critically-acclaimed rums, whiskeys (bourbon, rye, and other), and brandy - all from scratch, in-house and with unique flavors and stories that truly stand out in the marketplace. * After paying off debt (included in asking price) the business would be profitable at current scale. * Lots of upside for someone with vision to grow and expand the operation. * Owner selling for personal reasons - more than happy to stay involved indefinitely as a consultant or part-timer. * Partial seller-financing may be available. * Sale includes everything in the distillery and intellectual property: All distilling equipment, brands, recipes, customer lists, wholesale accounts (approx. 30 strong accounts & another 100 occasional accounts), delivery mini-van, tasting room furniture & equipment, and spirits inventory (Approx. 300 proof gallons of rum; 500 proof gallons whiskey; 175 proof gallons of brandy aging in barrels; 1,100 bottles of packaged, ready-to-sell inventory). Happy to start a discussion and ready to move quickly - contact James at njdistillery4sale@gmail.com or call 267-496-7739. -
Hi everyone, I am the founder of a new, pre-launch Whiskey brand based out of Los Angeles. We're fairly organized, but not yet staffed fully, and working to complete our first round of fundraising. I'm not a distiller, so I'm hoping to learn more about the process, and maybe find an experienced pro or two who are intrigued by the idea of getting involved with a vertically integrated mass-market brand at its inception. If anyone is located in LA and has professional Whiskey distilling experience, I'd love to meet up and maybe buy you a drink (gin, I'd imagine...). Great to meet you all! Andrew -
Cooper River Distillers is selling off our inventory of aged spirits in barrels - available to someone with a DSP who can do a transfer in bond. A mix of bourbon, rye, rum, brandy, and experimental whiskeys (see http://CooperRiverDistillers.com for info on our product lines) Currently sitting in bonded storage in Camden, NJ. Would like to liquidate ASAP, so offers and creative ideas are welcome. The brand names and labels that we were marketing these spirits under are also available as part of a sale. All spirits were "hand crafted" the hard way, from scratch in Camden New Jersey, often with New Jersey-sourced raw materials - no sourced spirits here. All have been well-received in the marketplace and consistently garner top-shelf pricing. A full breakdown of what we have can be seen on the second tab of this spreadsheet: https://docs.google.com/spreadsheets/d/1Gt07UUKG8CK40JiIVkgSOBKrg-rjiy6dAk33qbvzudQ/edit?usp=sharing Serious inquiries only - please email james@CooperRiverDistillers.com
